Frozen bakery is the fastest growing sector of the processed food industry with a market size estimated to reach USD 39.6 billion by 2023 at a CAGR of 7.4% between 2018 and 2023. Frozen bakery accounts for 8% of the total frozen food market. The global market for frozen bakery additives is expected to reach USD 2.5 billion by 2023 with a growing CAGR of 6.5% from 2018 to 2023.
Grupo Bimbo acquired a Colombia-based frozen bakery firm, Panattiere. The acquisition aims to help Bimbo’s business by enabling it to participate in the in-store and food service bakery channels.
International bakery and confectionery business Fazer Group has announced expansion of its operations with a new factory in Russia and also the acquisition of an artisanal bakery in Finland. The business has signed an greement of Intent to work with the Government of St Petersburg to build a frozen bakery plant.
For any company dealing with frozen bakery additives innovation is the only way forward and Baking ingredients producer, Bellarise, has developed a new yeast product that can help 'lean' dough increase its gassing power by 30% and cut proof times by up to 15%. The high gassing power is expected to valuable attribute for many confectionery industries as this decreasing the time for the dough to rise which in turn increasing the efficiency of the process line.
The global frozen bakery additives market is driven by increasing consumer demand for processed foods, convenience foods, and bakery products. By using frozen bakery additives, bakery manufacturers provide retailers with ready to bake and ready to thaw frozen bakery products which maintain a longer shelf life and quality of the product. These products provide retail bakeries, grocery stores and cafes to tend to the customer requirements based on need with minimal food wastage costs. Also, expenses on equipment, production area, and personnel are removed thus, improving the retail EBITDA margins. However, the numerous of chemical and physical changes that take place during storage, which deteriorates the freshness and quality of the frozen bakery products pose a major constraint to the market.
The frozen bakery additives market is segmented based on the function viz. emulsifiers, enzymes, flavors & colors, oxidizing agents, preservatives and reducing agents. Emulsifiers with their characteristic of increasing the shelf life of the product and enhancing the structure of the products account for a considerable market share. Additives are used for more than one function; lecithin functions both as an emulsifier and stabilizer and acids are used as preservatives and antioxidants. Frozen bakery additives find major applications in frozen bread, cakes, dough, pizza crusts and other frozen products.
Europe is the largest market followed by North America. The growth in North America is mainly due to change in lifestyles and high demand for processed foods. Europe is estimated to grow at a CAGR of 6.6% from 2018 to 2023. The frozen bakery additives markets are flourishing in the developed as well as the developing Asia, Latin America and Eastern European countries. Asia-Pacific is projected to see the fastest growth of 7.3% during the period as the region is seeing increased requirement for ready to eat foods due to demographic changes. The frozen bakery additives manufacturers in BRIC nations are restrained by the underdeveloped technological advancements in the manufacturing process.
Key Players in the Global Frozen Bakery Additives Market
The leading players in the market are Associated British Foods, ADM, DuPont, Paalsgard, Puratos, Sensient, Kerry Group, DDW, Lonza Group, David Michael and Co and others.
Our report on global frozen bakery additives market covers the follow
1.1 Research Methodology
1.2 Definition of the Market
1.3 Report Description
2. Key Findings of the Study
3. Market Overview
3.1 Frozen Bakery Market-Trends & Forecasts
4. Market Dynamics
4.1.1 Increased Demand for Processed Foods and Bakery Products
4.1.2 Enhances Shelf Life & Quality of Products
4.1.3 Reduces Manufacturing Costs
4.1.4 Flourishing Market in Developed and Developing Countries
4.2.1 Supply Chain Inefficiencies
4.2.2 Consolidated Market for Frozen Bakery
4.2.3 Consumer Demand Subjected to Seasonal Fluctuations
4.3.1 Increased Innovations for the Health Conscious Consumer
4.3.2 Manufacturers Diversifying on Healthy and Sophisticated Frozen Products Portfolio
4.4 Porter's Five Forces Analysis
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of New Entrants
4.4.4 Threat of Substitute Products and Services
4.4.5 Degree of Competition
5. Market Segmentation
5.1 By Product Type
126.96.36.199 Mono & Di-Glyceride
5.1.3 Colors and Flavors
5.1.4 Oxidizing Agents
188.8.131.52 Ascorbic Acid
184.108.40.206 Sorbic Acid
5.1.6 Reducing Agents
5.2 By Application Type
5.2.1 Frozen Breads
5.2.2 Frozen Cakes
5.2.3 Frozen Pizza
5.2.4 Frozen Pastry
5.3 By Geography
5.3.1 North America
220.127.116.11 Saudi Arabia
5.3.4 South America
18.104.22.168 Other Latin American countries
22.214.171.124 South Africa
6. Competitive Landscape
6.1 Mergers & Acquisitions
6.2 Joint Ventures
6.3 New Product Launches
6.4 Most Active Companies in the Past Five Years
6.5 Market Share Analysis
7. Company Profiles
7.1 Associated British Foods
7.2 Archer Danels Mdland(ADM)
7.6 Sensient Technologies
7.7 Royal DSM
7.8 Kerry Group
7.9 DDW-The Color House
7.10 Lonza Group
7.11 Cargill Inc.
7.12 Jungbunzlauer AG
7.13 David Michael & Co.
7.14 E.I. Dupont De Nemours & Company
7.15 Shenzhen Leveking Bio-Engineering Co. Ltd.
7.16 Purac Biochem